Page 42 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P34 AWARENESS ON FOOD ALLERGENS (2nd Review)
2
Crustaceans and products thereof;
Shrimp, crab, lobster, crayfish
3
Eggs and derived products
Whole egg (frozen, liquid, dried), egg white, albumin, egg yolk, powdered egg, globulin, ovomucoid, ovomucin, vitellin, ovovitellin, livetin, egg mix, filler, binder
Baking powder, bread, dumplings, french toast, muffins, pancakes, popovers, pretzels, waffles
Cakes, cookies, donuts, pies, frostings, candy, glaze, fondant, paste, meringue, whips
Coddled foods, creamed foods, cream sauces, devilled foods, hollandaise sauce, puddings, custard, scalloped dishes, soups, souffles, omelettes
Croquettes, french frying batter, tartar sauce
Malted beverages, marshmallows Macaroni, noodles, spaghetti Meatloaf, meat jellies, molds
Simulated egg, yolk replaced egg, salad dressing, mayonnaise
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Fish/Seafood and derived products
Any freshwater or marine animal product, fish protein
Bass, bonito, flounder, tuna, anchovy, cod, salmon, fish oil, fish gelatine, fish meal,Kamaboko (surimi), imitation fish/seafood products
Except:
(a) fish gelatine used as carrier for
vitamin or carotenoid preparations; (b) fish gelatine or Isinglass used as fining agent in beer and wine;
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 3 OF 7 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED